Quarter Pounder Recipe

This classic Quarter Pounder Recipe is the definitive guide to recreating the heavyweight champion of fast-food burgers at home. Featuring a substantial 1/3-pound beef patty seasoned simply with salt, it is layered with double cheese, slivered onions, and the iconic mustard-ketchup combo for a juicy, nostalgic bite that satisfies every craving.

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Quarter Pounder Recipe Ingredients

The Beef:

• 1⅓ lbs Ground Beef Chuck (80/20): You need high-fat ground chuck. Lean meat will dry out. This amount divides perfectly into four 1/3-pound raw patties, which cook down to a “Quarter Pounder.”
• ½ tsp Salt: Added directly to the hot meat for a crust.

The Fixings:

• 4 Sesame Seed Hamburger Buns: Soft, seeded buns are non-negotiable.
• 8 slices American Cheese: Two slices per burger creates the signature creamy melt.
• 1 tbsp Thin-Sliced White Onion: Use fresh white onion slivers, not dried, for the authentic sharp crunch.
• 8 Dill Pickle Slices: Crinkle-cut chips are the standard.

The Condiments:

• 1⅓ tbsp Yellow Mustard: Just plain yellow mustard provides the vinegar kick.
• 4 tbsp Ketchup: Sweet tomato ketchup balances the salty cheese and meat.

How To Make Quarter Pounder

1. Toast the Buns: Heat a large, dry skillet over medium heat. Place the buns cut-side down. Toast for 1-2 minutes until they are golden brown and stiff to the touch. Set aside.
2. Form the Beef: Divide the ground beef into 4 equal portions (use a scale if you have one). Gently press them into thick, round patties that are slightly wider than the buns. Do not overwork the meat or smash it thin; you want a thick, juicy puck.
3. Sear: Crank the skillet heat to high. Place the patties in the pan. Season the top side generously with salt now. Cook for 3-4 minutes until a dark sear forms.
4. Cheese Strategy: Flip the patties. Place one slice of cheese on the cooked side of the patty. Pro Move: Place the second slice of cheese onto the bottom bun heel. The heat from the cooked patty will melt the bottom slice, while the pan heat melts the top slice.
5. Finish Cooking: Cook for another 3 minutes on the second side until the beef is cooked through but juicy.
6. Assemble: Place the hot patty (with its top cheese) onto the bottom bun (which has the bottom cheese). Top the meat with two pickle slices and a sprinkle of slivered onions. Drizzle with mustard and ketchup. Cap with the toasted top bun.

Recipe Tips

• Why Salt Later? Salting the meat while it cooks rather than mixing it in beforehand prevents the beef texture from becoming rubbery or sausage-like. It keeps the patty loose and tender.
• Onion Cut: Slice the onion into slivers (thin strips) rather than dice. This provides a different texture than the small diced onions found on smaller burgers.
• Resting the Meat: Let the patties rest for 1 minute after cooking before taking a bite. This allows the juices to redistribute so they don’t run down your arm immediately.
• Pan Choice: A cast-iron skillet or a stainless steel pan is best for developing the crust (Maillard reaction). Non-stick pans often don’t get hot enough for a true sear.

What To Serve With Quarter Pounder

• French Fries: Thin, salty fries are the only logical choice.
• Cola: The carbonation cuts through the double cheese richness.
• Apple Slices: A fresh side to lighten the meal.
• Chicken Nuggets: If you are recreating the full menu experience.

How To Store Quarter Pounder

• Refrigerate: Store cooked patties in an airtight container for up to 3 days.
• Reheat: Reheat the patty in a skillet with a teaspoon of water and a lid to steam-melt the cheese again without drying out the beef. Assemble with fresh buns.
• Freeze: Freeze raw shaped patties separated by parchment paper for up to 3 months. Cook from frozen (add 2 minutes to cook time).

Quarter Pounder Nutrition Facts

• Calories: 520 kcal
• Fat: 28g
• Carbohydrates: 38g
• Protein: 30g
• Sodium: 1100mg

Nutrition information is estimated per burger.

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